In a large bowl of cold water, soak vermicelli until softened, about 30 minutes.

Meanwhile, prepare carrot and daikon: In a medium bowl, combine vinegar, honey and salt and whisk until honey is dissolved. Add carrot and daikon, cover and refrigerate for 30 minutes or until carrot softens.

Prepare sauce: In a small bowl, whisk lime juice, honey, vinegar, fish sauce and pepper until honey is dissolved. Set aside.

Preheat grill to medium-high and lightly oil grate with additional oil, or set a nonstick grill pan on medium-high. Remove chicken from bag, discarding marinade, and grill for 8 minutes, turning once, until fully cooked and white throughout. Remove from heat and let cool slightly. Slice into 1/2-inch strips and cover to keep warm.

Bring a medium pot of water to a boil. Drain vermicelli and immerse into boiling water. Cook until al dente, about 1 minute, stirring and gently separating noodles as they cook. Drain and rinse under cold water.

To assemble salad, drain carrot-daikon mixture, discarding liquid. Divide vermicelli among 4 large plates or bowls. Top with chicken, carrot-daikon mixture, lettuce, bean sprouts, scallions, cucumber, cilantro, mint and peanuts, dividing evenly. Serve with small bowls of sauce on the side for dipping and, if desired, lime wedges.

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Grain salads are fast and fantastic grab-and-go options for lunch or dinner. Toss your leftover cooked grains in your favorite homemade vinegar-based dressing. Pair with a protein of your choice, add grated veggies and fresh herbs, and top with avocado and toasted nuts and seeds. To get a jump start on the week’s meals, premake three portions of your favorite grain salad recipe using three 1-liter Mason jars. Preassemble this CBLT (coconut bacon, romaine lettuce and cherry tomato) grain salad for lunches or a quick dinner.

This easy skewered chicken with an Asian-inspired cashew sauce will become a staple in your household throughout the summer – you can marinate the chicken the night before and just throw it on the grill when you get home. Try it with a side of brown rice or quinoa sprinkled with chopped cilantro.